This dish is on the menu at Argonaut, a family-friendly restaurant in the Atlas District. Chef Jeremy Cooke cuts the tofu a bit bigger so he can flash-fry it, but in this recipe, the tofu is cubed, roasted and then stirred into the mix just before serving.
Prepping the vegetables for this dish provides good practice for kitchen knife skills. We've added some technique instructions from the chef. Be sure to shake the can of coconut milk before you open it, because that will reincorporate the fat that separates on top. You'll need parchment paper for lining the baking sheet.
- 5.7 ounces (1 box) plain couscous, such as Near East brand
- 16 ounces extra-firm tofu
- 4 teaspoons canola or grapeseed oil
- 1 small zucchini (4 ounces)
- 8 ounces fresh snow peas, or more to taste
- 1 medium red bell pepper (may substitute 8 ounces broccoli florets)
- 14 ounces canned unsweetened low-fat coconut milk, well shaken
- 2 teaspoons sweet chile sauce
- Kosher salt
- Freshly ground black pepper
Cook the couscous according to the package directions.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Open the tofu package and cut the block horizontally in half and then into cubes. Pat the tofu dry with a paper towel, then arrange it on the baking sheet. Drizzle a teaspoon of the oil over the cubes; toss to coat. Roast for 10 minutes, then turn the cubes over and roast for 5 minutes; the tofu should be firm on the outside yet soft on the inside.
Meanwhile, cut the zucchini lengthwise into quarters, then cut each long piece crosswise into ½-inch pieces. Cut each of the snow peas lengthwise into 4 equal pieces, discarding the end piece that contains the snow pea string. Cut the bell pepper in half and discard the stem and seeds. Place the halves skin sides down on the cutting board; this will make the pepper easier to cut through. Cut the pepper lengthwise in even, thin strips, then cut those strips into small pieces.
Heat the remaining 3 teaspoons of oil in a medium skillet over medium-high heat until the oil shimmers. Add the zucchini, snow peas and red bell pepper, stirring to coat, then add the coconut milk. Reduce the heat to medium; cook for about 4 minutes, stirring a few times, until the vegetables have softened slightly. Stir in the sweet chili sauce.
Add the roasted tofu cubes and cook just until they have warmed through, stirring gently to coat them with the sauce.
Divide the couscous among individual plates. Spoon the vegetable-tofu mixture over the top of each portion. Season with salt and pepper to taste. Serve warm.
Adapted from chef Jeremy Cooke of Argonaut, in the Atlas District.
Tested by Bonnie S. Benwick.
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